Ultrahigh pressure potato cooked food noodle processing equipment and technology thereof

Abstract

The invention discloses ultrahigh-pressure potato cooked noodle processing equipment and a process thereof, and relates to the technical field of potato cooked noodle processing, and the ultrahigh-pressure potato cooked noodle processing equipment comprises a lifting plate which is arranged on the side wall of one side, corresponding to an inlet and an outlet, of an ultrahigh-pressure equipment body in a liftable manner; the supporting plate is in a U shape, is located below the lifting plate and is fixedly connected with the lifting plate through a connecting rod; the supporting rollers are obliquely arranged at the ends of the side walls of the two sides of the supporting plate correspondingly; the barrel body is placed on the supporting rollers; the barrel body comprises a connecting plate; the two movable plates are arranged at the two ends of the connecting plate respectively; the two positioning plates are arranged at the ends, away from the connecting plate, of the two moving plates respectively, and the positioning plates incline inwards; the net barrels penetrate through the positioning plate, and the opening ends of the net barrels are inclined upwards; the first discharging mechanism or the second discharging mechanism is used for ejecting the dough in the net barrel out of the net barrel, and the automatic dough discharging device has the advantages that the discharging efficiency is improved, and the dough packaging breakage rate is reduced.

Description

Technical Field

[0001] The invention relates to the technical field of potato pasta processing, in particular to ultra-high pressure cooked potato noodles processing equipment and a process thereof. Background Art

[0002] With the improvement of people's living standards and the enhancement of health awareness, the requirements for food nutrition and health are getting higher and higher. Potatoes are rich in starch, which is a source of energy and easy to digest and absorb. They are known as the "second bread". Potatoes are also a good source of protein, containing a variety of essential amino acids, and do not contain cholesterol and saturated fat, making them suitable as a low-fat protein source. In addition, potatoes are rich in fiber, vitamins and minerals, which help to improve immunity, skin health, nerve function and other aspects. Since the strategy of potato staple food was proposed, research on potato staple food has mainly focused on the development of noodles and steamed buns. Since potato raw materials do not contain gluten protein, there are technical obstacles such as difficulty in forming noodles, difficulty in fermentation, and high hardness when making noodles. At the same time, the processed noodles generally have many problems such as poor viscoelasticity, high breaking rate and cooking loss rate, turbid noodle soup and low edible quality; ultra-high pressure is a non-thermal processing technology that places food under high pressure. As a non-thermal treatment technology, ultra-high pressure mainly acts on the non-covalent bonds of food components, thereby destroying the secondary bonds in the structure of macromolecules such as proteins and starches, modifying the macromolecules, thereby improving processing characteristics and enhancing the edible quality of the product.

[0003] For example, patent application number CN202410846981.5 discloses a system and process for producing instant potato cooked wet noodles using ultra-high pressure technology. The patent ultra-high pressure treatment: the packaged dough is placed in an ultra-high pressure processing device, which is a cold isostatic pressing food sterilization processing equipment. The dough is pressure-treated for 5 minutes at room temperature and 300MPa pressure environment;

[0004] However, the ultra-high pressure processing equipment used in the prior art is Figure 10-11 As shown, it is an existing ultra-high pressure processing equipment for food. When using the existing equipment, multiple sealed and packaged foods are placed in a barrel, and then the barrel is placed in the ultra-high pressure equipment. This feeding method is very inconvenient for dough that is easy to deform. The main reason is that the sealing bag for packaging the dough is relatively thin, which can easily cause the dough to affect each other after being compressed and cause the packaging bag to rupture. In addition, this feeding method is inefficient and requires manual lifting of the barrel. Summary of the invention

[0005] The technical problem to be solved by the present invention is to provide an ultra-high pressure potato cooked noodle processing equipment and a process thereof, so as to solve the problem that the ultra-high pressure equipment for potato noodle processing in the prior art described in the background technology is prone to damage to dough packaging bags and low feeding efficiency.

[0006] To achieve the above object, the present invention provides the following technical solution: an ultra-high pressure potato cooked noodle processing device, comprising

[0007] The ultra-high voltage equipment body has an inlet and outlet on the side wall;

[0008] The lifting plate is in an "I-shaped" shape and can be lifted and lowered on the side wall of the ultra-high voltage equipment body corresponding to the inlet and outlet;

[0009] The support plate is U-shaped and is located below the lifting plate, and is fixedly connected to the lifting plate through a connecting rod;

[0010] A plurality of supporting rollers are respectively and obliquely arranged at the ends of the side walls on both sides of the supporting plate;

[0011] The barrel is placed on several supporting rollers;

[0012] The barrel includes

[0013] Connecting board;

[0014] Two movable plates are respectively arranged at both ends of the connecting plate;

[0015] Two positioning plates are respectively arranged at one end of the two moving plates away from the connecting plate, and the positioning plates are inclined inwards;

[0016] A plurality of net barrels respectively penetrate the positioning plate, and the opening ends thereof are tilted upward;

[0017] The first discharging mechanism or the second discharging mechanism is used to push the dough in the net barrel out of the net barrel;

[0018] The first discharging mechanism comprises

[0019] A plurality of first push plates are movably arranged on the connecting plate at positions corresponding to the bottom of each net barrel;

[0020] The bottom of the net barrel has a first through hole at a position corresponding to the first push plate, and the first push plate can penetrate the first through hole to push the dough in the net barrel out of the net barrel;

[0021] The second discharging mechanism comprises

[0022] A plurality of second push plates are respectively arranged on the lifting plate in a liftable manner at positions corresponding to the two net barrels. The second push plates can be transmitted horizontally through the barrel body. The bottom of the barrel body and the side wall facing upward are provided with connected second through holes. The second push plates can pass through the second through holes during the vertical movement to push the dough in the net barrel to move so that the dough rushes out of the net barrel.

[0023] Preferably, the first discharging mechanism also includes a sliding hole arranged on the connecting plate at a position corresponding to the first push plate, the direction of the sliding hole is the same as the moving direction of the first push plate, the first push plate has a sliding rod sliding through the sliding hole, a movable limiting plate is arranged at one end of the sliding rod passing through the sliding hole, a spring is arranged between the limiting plate and the connecting plate, and the spring is slidably sleeved on the periphery of the sliding rod.

[0024] Preferably, a first electric push rod is provided on the support plate at a position corresponding to the connecting plate, and an output end of the first electric push rod is fixedly connected to a top plate, and the top plate is used to push the limiting plate to move.

[0025] Preferably, the connecting plate is V-shaped, and the two side walls of the connecting plate are parallel to the bottoms of the two rows of net barrels respectively.

[0026] Preferably, a second electric push rod is provided on the lower surface of the lifting plate at a position corresponding to the second push plate, and an output end of the second electric push rod is fixedly connected to the second push plate.

[0027] Preferably, L-shaped baffles are respectively provided on two opposite side walls of the support plate, and the baffles and the support plate form a slide groove. A guide rail is provided on the movable plate at a position corresponding to the slide groove, and the guide rail slides into the slide groove.

[0028] Preferably, electromagnets are embedded in the two inner side walls of the support plate at positions corresponding to the right end of the slide groove, and the guide rail is made of iron alloy.

[0029] Preferably, a friction strip is provided on the movable plate at a position corresponding to the supporting roller.

[0030] Preferably, a plurality of lifting cylinders are fixedly connected to the support frame, and output ends of the lifting cylinders are fixedly connected to the lifting plate.

[0031] A processing technology of ultra-high pressure cooked potato noodles processing equipment comprises the following steps:

[0032] (1) Raw material preparation: fresh and disease-free potatoes are selected, washed and peeled, cut into blocks or slices, and then steamed. After steaming, the potatoes are mashed into a paste, passed through an 80-100 mesh sieve, the potato paste is added to wheat flour according to a proportion, distilled water is added, and kneaded until the dough is uniform and smooth, and the dough is wrapped with plastic wrap and matured at room temperature;

[0033] (2) Ultrahigh pressure treatment: vacuum pack the cooked dough and place it in an ultrahigh pressure chamber for ultrahigh pressure treatment at room temperature. The pressure increase rate of the ultrahigh pressure treatment is 6 MPa / s and the pressure reduction rate is 1 second for pressure release;

[0034] (3) Noodle forming: The dough after ultrahigh pressure treatment is rolled into noodles and cut into strips.

[0035] The beneficial effects of adopting the above technical solution are:

[0036] During use, the ultra-high pressure cooked potato noodle processing equipment used in the present application can place the sealed packaged dough in the net barrels respectively, so as to separate the dough from each other. The dough packages will not affect each other, and it is not easy to cause the sealed packages to break. In addition, the first discharging mechanism or the second discharging mechanism in the present application can push the dough directly out of the net barrel. It is only necessary to place the receiving basins on both sides of the support plate, which not only improves the efficiency but also avoids damage to the dough packages. BRIEF DESCRIPTION OF THE DRAWINGS

[0037] Figure 1 It is a front view of an ultra-high pressure cooked potato noodle processing device of the present invention.

[0038] Figure 2 It is the front view of the barrel of the present invention.

[0039] Figure 3 It is a right side view of the barrel body with the first discharging mechanism of the present invention.

[0040] Figure 4 The present invention Figure 3 Sectional view in .

[0041] Figure 5 The present invention Figure 4 View of the first push plate entering the net barrel.

[0042] Figure 6 It is a schematic diagram of a barrel body with a first discharging mechanism of the present invention.

[0043] Figure 7 It is a right side view of the barrel body with the second discharging mechanism of the present invention.

[0044] Figure 8 The present invention Figure 7 Section view in

[0045] Fig. 9 The present invention Figure 7 Cross-sectional view of the second push plate entering the net barrel.

[0046] Fig.10 This is a physical picture of the existing ultra-high voltage equipment loading.

[0047] Fig.11 This is a physical picture of the existing ultra-high voltage equipment.

[0048] Among them: ultra-high pressure equipment body 100, lifting plate 200, connecting rod 210, lifting cylinder 220, support frame 230, support plate 300, support roller 310, friction strip 320, barrel body 400, connecting plate 410, movable plate 420, guide rail 421, baffle 422, positioning plate 430, net barrel 500, first through hole 510, second through hole 520, first push plate 600, slide rod 610, slide hole 620, limit plate 630, spring 640, top plate 650, first electric push rod 660, second push plate 700, second electric push rod 710, electromagnet 800. DETAILED DESCRIPTION

[0049] The embodiments of the present invention will be described in detail below with reference to the accompanying drawings.

[0050] like Figure 1-9 , in the first embodiment, an ultra-high pressure cooked potato noodle processing device includes an ultra-high pressure device body 100, with an inlet and outlet on the side wall;

[0051] The lifting plate 200 is an "I-shaped" plate, and is arranged on a side wall of the ultra-high voltage equipment body 100 corresponding to the inlet and outlet in a liftable manner;

[0052] The support plate 300 is U-shaped and is located below the lifting plate 200 and is fixedly connected to the lifting plate 200 via a connecting rod 210;

[0053] A plurality of support rollers 310 are respectively and obliquely arranged at the ends of the side walls of both sides of the support plate 300;

[0054] The barrel 400 is placed on a plurality of support rollers 310;

[0055] The barrel 400 includes

[0056] Connecting plate 410;

[0057] Two movable plates 420 are respectively disposed at two ends of the connecting plate 410;

[0058] Two positioning plates 430 are respectively disposed at one end of the two moving plates 420 away from the connecting plate 410, and the positioning plates 430 are inclined inwardly;

[0059] A plurality of net barrels 500 respectively penetrate the positioning plate 430, and the opening ends thereof are tilted upward;

[0060] The first discharging mechanism or the second discharging mechanism is used to push the dough in the net barrel 500 out of the net barrel 500;

[0061] The first discharging mechanism comprises

[0062] A plurality of first push plates 600 are movably disposed on the connecting plate 410 at positions corresponding to the bottom of each net barrel 500;

[0063] The bottom of the net bucket 500 has a first through hole 510 at a position corresponding to the first push plate 600, and the first push plate 600 can penetrate the first through hole 510 to push the dough in the net bucket 500 out of the net bucket 500;

[0064] The second discharging mechanism comprises

[0065] A plurality of second push plates 700 are respectively raised and lowered on the lifting plate 200 at positions corresponding to two net barrels 500. The second push plates 700 can be passed through the barrel body 400 horizontally. The barrel body 400 has a second through hole 520 connected on the bottom and the upward side wall. The second push plates 700 can pass through the second through hole 520 during the vertical movement to push the dough in the net barrel 500 to move so that the dough rushes out of the net barrel 500.

[0066] This embodiment is implemented as follows:

[0067] When the present application is in use, a worker places the dough in the net bucket 500 on the barrel body 400, then places the net bucket 500 on a cart, pushes the cart to the position of the support plate 300, then moves the support plate 300 downward on the support frame 230, so that the movable plate 420 on the barrel body 400 corresponds to the position of the two rows of support rollers 310 on the support plate 300, then pushes the barrel body 400, so that the barrel body 400 moves from the cart to the two support rollers 310, then pushes the barrel body 400 into the inlet and outlet of the ultra-high pressure equipment body 100, and then performs ultra-high pressure sterilization;

[0068] After the sterilization is completed, the barrel 400 is moved back onto the support roller 310 again, and the worker places the material receiving frame on the ground on both sides of the barrel 400;

[0069] When the barrel body 400 is provided with a first material discharging mechanism, the first push plate 600 on the connecting plate 410 will move rapidly, and the first push plate 600 will pass through the first through hole 510 and enter the net barrel 500. At this time, the first push plate 600 will give a rapid push to the dough in the net barrel 500, so that the dough can rush out of the net barrel 500 and fall into the receiving frames on both sides.

[0070] When the barrel body 400 is provided with a second discharging mechanism, before the barrel body 400 moves back to the supporting roller 310, the second push plate 700 will move downward so that the second push plate 700 is directly opposite to the net barrel 500 and the connecting plate 410, which enables the second push plate 700 to move to the position of the second through hole 520. When discharging is required, the second push plate 700 on the lifting plate 200 will quickly move upward into the second through hole 520, pushing out the dough in the net barrel 500 and causing the dough to fall into the receiving frame.

[0071] See also Figure 3 ,4 , 5, 6, the first discharging mechanism also includes a sliding hole 620 arranged on the connecting plate 410 corresponding to the position of the first push plate 600, the direction of the sliding hole 620 is the same as the moving direction of the first push plate 600, the first push plate 600 has a sliding rod 610 sliding through the sliding hole 620, one end of the sliding rod 610 passing through the sliding hole 620 is provided with a movable limiting plate 630, a spring 640 is provided between the limiting plate 630 and the connecting plate 410, and the spring 640 is slidably sleeved on the outer periphery of the sliding rod 610.

[0072] The rapid movement of the limit plate 630 can drive the slide bar 610 to move quickly in the slide hole 620, and the slide bar 610 can drive the first push plate 600 to move quickly. At this time, the spring 640 will be compressed. When the limit plate 630 does not apply thrust, under the action of the restoring force of the spring 640, the limit plate 630 will drive the slide bar 610 and the first push plate 600 back to their original positions.

[0073] See also Figure 3 , 4 , 5, 6, a first electric push rod 660 is provided on the support plate 300 at a position corresponding to the connecting plate 410, and an output end of the first electric push rod 660 is fixedly connected to a top plate 650, and the top plate 650 is used to push the limiting plate 630 to move.

[0074] The first electric push rod 660 on the support plate 300 can quickly drive the top plate 650 to move and reset, so that the top plate 650 pushes the limiting plate 630 to move.

[0075] See also Figure 3 , 4 , 5, 6, 7, 8, 9, the connecting plate 410 is V-shaped, and the two side walls of the connecting plate 410 are parallel to the bottoms of the two rows of net barrels 500 respectively.

[0076] The connecting plate 410 is set to be V-shaped and parallel to the bottom of the net barrel 500, which is more convenient for equipment production and installation.

[0077] See also Figure 7 , 8 9. A second electric push rod 710 is provided on the lower surface of the lifting plate 200 at a position corresponding to the second push plate 700, and an output end of the second electric push rod 710 is fixedly connected to the second push plate 700.

[0078] The second push plate 700 is driven by the second electric push rod 710 on the lifting plate 200 to move vertically rapidly.

[0079] See also Figure 1 , 2, 3, 4, 5, 7, 8, 9, L-shaped baffles 422 are respectively provided on the two opposite side walls of the support plate 300, the baffles 422 and the support plate 300 form a slide groove, and a guide rail 421 is provided at a position corresponding to the slide groove on the movable plate 420, and the guide rail 421 slides into the slide groove.

[0080] The guide rail 421 extends into the slide groove formed by the baffle plate 422 and the support plate 300, so that the movement of the barrel body 400 is more stable.

[0081] See also Figure 3 , 4 , 5, 7, 8, 9, an electromagnet 800 is embedded in the position corresponding to the right end of the slide groove on the two inner side walls of the support plate 300, and the guide rail 421 is made of iron alloy.

[0082] In order to facilitate the positioning of the barrel body 400, the electromagnet 800 is activated during the process of pulling out the barrel body 400. When the electromagnet 800 contacts the moving guide rail 421, the guide rail 421 is sucked and the position of the barrel body 400 is fixed.

[0083] See also Figure 1 , 2 , 3, 4, 5, 7, 8, 9, a friction strip 320 is provided on the movable plate 420 at a position corresponding to the supporting roller 310.

[0084] The friction strip 320 can prevent slippage during the relative movement between the movable plate 420 on the barrel body 400 and the supporting roller 310 .

[0085] See also Figure 1 A plurality of lifting cylinders 220 are fixedly connected to the support frame 230 , and the output ends of the lifting cylinders 220 are fixedly connected to the lifting plate 200 .

[0086] The provided lifting cylinder 220 can drive the lifting plate 200 to move vertically on the support frame 230 .

[0087] A processing technology of ultra-high pressure cooked potato noodles processing equipment comprises the following steps:

[0088] (1) Raw material preparation: fresh and disease-free potatoes are selected, washed and peeled, cut into blocks or slices, and then steamed. After steaming, the potatoes are mashed into a paste, passed through an 80-100 mesh sieve, the potato paste is added to wheat flour according to a proportion, distilled water is added, and kneaded until the dough is uniform and smooth, and the dough is wrapped with plastic wrap and matured at room temperature;

[0089] (2) Ultrahigh pressure treatment: vacuum pack the cooked dough and place it in an ultrahigh pressure chamber for ultrahigh pressure treatment at room temperature. The pressure increase rate of the ultrahigh pressure treatment is 6 MPa / s and the pressure reduction rate is 1 second.

[0090] (3) Noodle forming: The dough after ultrahigh pressure treatment is rolled into noodles and cut into strips.

[0091] The above are only preferred embodiments of the present invention. It should be pointed out that, for ordinary technicians in this field, several modifications and improvements can be made without departing from the creative concept of the present invention, which all belong to the protection scope of the present invention.

Claims

1. An ultra-high pressure potato cooked noodle processing device, comprising: The ultra-high voltage equipment body has an inlet and outlet on the side wall; It is characterized in that The lifting plate is in an "I-shaped" shape and can be lifted and lowered on the side wall of the ultra-high voltage equipment body corresponding to the inlet and outlet; The support plate is U-shaped and is located below the lifting plate, and is fixedly connected to the lifting plate through a connecting rod; A plurality of supporting rollers are respectively and obliquely arranged at the ends of the side walls on both sides of the supporting plate; The barrel is placed on several supporting rollers; The barrel includes Connecting board; Two movable plates are respectively arranged at both ends of the connecting plate; Two positioning plates are respectively arranged at one end of the two moving plates away from the connecting plate, and the positioning plates are inclined inwards; A plurality of net barrels respectively penetrate the positioning plate, and the opening ends thereof are tilted upward; The first discharging mechanism or the second discharging mechanism is used to push the dough in the net barrel out of the net barrel; The first discharging mechanism comprises A plurality of first push plates are movably arranged on the connecting plate at positions corresponding to the bottom of each net barrel; wherein the bottom of the net barrel corresponding to the position of the first push plate has a first through hole, and the first push plate can penetrate the first through hole to push the dough in the net barrel out of the net barrel; The second discharging mechanism comprises A plurality of second push plates are respectively arranged on the lifting plate in a liftable manner at positions corresponding to the two net barrels. The second push plates can be transmitted horizontally through the barrel body. The bottom of the barrel body and the side wall facing upward are provided with connected second through holes. The second push plates can pass through the second through holes during the vertical movement to push the dough in the net barrel to move so that the dough rushes out of the net barrel.

2. The ultra-high pressure cooked potato noodle processing equipment according to claim 1, characterized in that: The first discharging mechanism also includes a sliding hole arranged on the connecting plate at a position corresponding to the first push plate, the direction of the sliding hole is the same as the moving direction of the first push plate, the first push plate has a sliding rod sliding through the sliding hole, a movable limiting plate is arranged at one end of the sliding rod passing through the sliding hole, a spring is arranged between the limiting plate and the connecting plate, and the spring is slidably sleeved on the periphery of the sliding rod.

3. The ultra-high pressure cooked potato noodle processing equipment according to claim 2, characterized in that: A first electric push rod is arranged on the support plate at a position corresponding to the connecting plate, and an output end of the first electric push rod is fixedly connected to a top plate, and the top plate is used to push the limiting plate to move.

4. The ultra-high pressure cooked potato noodle processing equipment according to claim 3, characterized in that: The connecting plate is V-shaped, and two side walls of the connecting plate are respectively parallel to the bottoms of the two rows of net barrels.

5. The ultra-high pressure cooked potato noodle processing equipment and process according to claim 1, characterized in that: A second electric push rod is arranged on the lower surface of the lifting plate at a position corresponding to the second push plate, and an output end of the second electric push rod is fixedly connected to the second push plate.

6. The ultra-high pressure cooked potato noodle processing equipment according to claim 1, characterized in that: L-shaped baffles are respectively arranged on two opposite side walls of the support plate, and a slide groove is formed between the baffle and the support plate. A guide rail is arranged at a position on the movable plate corresponding to the slide groove, and the guide rail slides into the slide groove.

7. The ultra-high pressure cooked potato noodle processing equipment according to claim 6, characterized in that: Electromagnets are embedded in the positions of the two inner side walls of the support plate corresponding to the right end of the slide slot, and the guide rail is made of iron alloy.

8. The ultra-high pressure cooked potato noodle processing equipment according to claim 1, characterized in that: A friction strip is arranged on the movable plate at a position corresponding to the supporting roller.

9. The ultra-high pressure cooked potato noodle processing equipment according to claim 1, characterized in that: A plurality of lifting cylinders are fixedly connected to the support frame, and output ends of the lifting cylinders are fixedly connected to the lifting plate.

10. The processing technology of the ultra-high pressure cooked potato noodles processing equipment according to claim 1, characterized in that: The following steps are involved: (1) Raw material preparation: fresh and disease-free potatoes are selected, washed and peeled, cut into blocks or slices, and then steamed. After steaming, the potatoes are mashed into a paste, passed through an 80-100 mesh sieve, the potato paste is added to wheat flour according to a proportion, distilled water is added, and kneaded until the dough is uniform and smooth, and the dough is wrapped with plastic wrap and matured at room temperature; (2) Ultrahigh pressure treatment: vacuum pack the cooked dough and place it in an ultrahigh pressure chamber for ultrahigh pressure treatment at room temperature. The pressure increase rate of the ultrahigh pressure treatment is 6 MPa / s and the pressure reduction rate is 1 second. (3) Noodle forming: The dough after ultrahigh pressure treatment is rolled into noodles and cut into strips.

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